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Posts Tagged ‘Olives’

This weird looking thing is romanesco and it’s awesome.  I’m not a huge broccoli or cauliflower fan, but this is their more delicious sibling.  Plus, it’s probably the only nuclear green food without artificial ingredients.  I’ve only recently started cooking with it, and now can’t stop.  Mostly I’ve been roasting it, but it was fabulous in some roasted garlic aioli during the Super Bowl, and it’s really good on this pizza.

Romanesco Pizza a la Arugulove

Ingredients
1 pizza dough (this is my latest favorite recipe)
a couple heads of romanesco, broken up into florets
1 lemon, zested and juiced
a couple leeks, washed and thinly sliced
A bunch of kalamata olives, pitted and diced (I probably used about 1/3 of a cup before chopping)
A tablespoon or two of capers, chopped up a bit, if you can
A handful of fresh parsley, minced
4 ounces of goat cheese
Olive oil, salt & pepper

Directions
Preheat the oven to 450.  Toss the romanesco in olive oil and salt and pepper and roast for about 10-15 minutes.

Meanwhile, heat up some olive oil in a skillet over medium heat.  Add the leeks, and saute until soft, about 7-10 minutes.  Towards the end, add the lemon juice, and simmer until cooked off.  Place the olives, capers, and parsley in a bowl.  When the leeks are done, add those and mix together.  Spread out on the pizza dough.

At this point, I was tempted to bake and eat just like this.  I may do it too, for my next party.

But, this time, I persevered.  I pulled the romanesco out and spread it on the pizza.  Add the crumbled goat cheese and the lemon zest.  Stick it back in the oven and bake for another 12 minutes or so.  Pull out and enjoy with a glass of crisp rose or sauvignon blanc.

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Twas the night before Christmas, and my husband and I were enjoying the glorious peace and quiet of a holiday alone.  I made a lovely Italian-themed dinner, but before that, we had our own cocktail party.  On the menu, roasted olives and fennel, blue cheese cookies (cut in the shape of stars, to be festive), and negronis.

Roasted Olives and Fennel

I am a huge olive fan.  Love them.  But, there is only one thing better than olives, and that is warm olives.  To make them, I rinsed off a mix of olives from the olive bar at the store.  I then zested an orange and lemon, removing the zest in big chunks, then juiced each of them.  Toss the olives in the juice.  Then, take a fennel bulb (or part of one, depending on how big and how much you like fennel), cut it in strips, and toss that in.  Add a bay leaf and a few cloves of garlic smashed up.  Toss it all together with a drizzle of olive oil.  Preheat the oven and stick them in.  This is not an exact science, so if your oven is already on for something else, that’s fine.  In general, I’d say a good 12-15 minutes or so at 375 or so ought to do the trick.  You want to heat them up, and cook the rawness out of the fennel.  And voila, warm yummy olives.

Negroni

Now on to the drinkies.  I am not a huge cocktail person.  Wine is my vice.  But, I make an exception for these.  They are just lovely.  The Campari is bitter, but it’s cut nicely by the vermouth. Not too sweet, not too harsh, just right. To make one, put one ounce each of gin, sweet vermouth, and Campari in a shaker with some ice, shake it up, and serve with an orange wedge.  Cheers!

 

 

 

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I love olives.  I am one of those people who can’t leave Whole Foods without stocking up on some goodies at the olive bar.  So when I saw these cookies on Lottie and Doof, I was completely intrigued.  Like, obsessing over day and night until I had a lazy weekend afternoon to devote to them.

The recipe hails from David Leite’s The New Portuguese Table, a cookbook I’ve been lusting after but have yet to purchase.  See, I went on my honeymoon to Portugal and basically ate presunto, Serra da Estrella cheese, and pasteis de Belem for two weeks straight.  So, in addition to this recipe being awesome for having olives in it, it’s awesome because it reminds me of my lovely vacation.

The recipe is a little tricky but by no means difficult.  The dough is dry and crumbly so you’ve got to be patient.  Use good quality olives because you don’t want a really briny, tinny taste coming through.  These cookies would be lovely with some tart frozen yogurt or lemon sorbet, or with a nice glass of prosecco.  Or if you want to be super Portuguese, white port.

Sweet Lemon and Black Olive Wafers
recipe from David Leite

Ingredients
1 1/2 cups all-purpose flour
1/2 cup mild oil-cured black olives, rinsed quickly if particularly salty, pitted, and coarsely chopped
1/4 cup granulated sugar, plus more for coating
1/4 teaspoon baking powder
2 tablespoons grated lemon zest
1/8 teaspoon ground cinnamon
Pinch of kosher salt
1/4 cup extra-virgin olive oil
1 large egg, beaten

Directions
Preheat oven to 375°F.

In a bowl, mix together the flour, olives, sugar, baking powder, zest, cinnamon, and salt.   In a separate bowl, whisk together the oil and egg.  I’ve never made mayonnaise before but it was easy for me to see how egg and oil do turn into mayo from this.

I digress.

Pour the oil-egg mixture into the dry ingredients.  Combine it together with your hands for a minute or two, until it holds together when squeezed.  It’s going to feel a little like pie crust or short bread – dry and crumbly and a little tricky to work with.  I had some crumbs that wouldn’t stick but I managed to get it about 95% there.

Fill a small bowl with sugar and set nearby. Pull out a small ball of dough, about a tablespoon worth, and roll it into a ball, then coat it in sugar.  Repeat this a few times and set the balls down on parchment.  You now need to flatten them out.  The recipe suggests covering them with more parchment, then using a rolling pin to flatten.  I had some difficulty with this so I just left out the top piece of parchment and flattened them out.  You want them to be about 3-4 inches around and 1/16 an inch thick.  None of mine resembled anything like a circle, which if you’ve seen my pie crust attempts, shouldn’t come as a surprise.  No worries, these are rustic cookies.

Place the cookies on a baking sheet lined with parchment.  Since I had rolled off most of the sugar that I had rolled onto the cookies, I got a pinch of sugar and just sprinkled it lightly over the cookies on the sheet.  Bake until the wafers edges start to brown, about 10-12 minutes.  Cool on a wire rack and store for up to a few days in an airtight container.

They tasted amazing.  Unlike any cookie I’ve ever had.  The olives mellow out and don’t taste olive-y… almost like the taste a date gets when it’s been cooked wrapped up in bacon – just rich, fatty, slightly salty, slightly sweet.  The lemon makes it fresh and the cinnamon is just perfect.  I feel prepared for an Iron Chef olive battle.  Now, I just need a dessert with arugula.

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